Buckwheat Breakfast Muffins

Stuck for breakfast ideas? Breakfast can be one of the harder meals to prepare while on a low-sugar diet plan, mainly because the majority of store-bought cereals and breads are full of added sugars. There are more than 50 names for sugar, and you might find anywhere between one and five of those names on your cereal’s ingredient list.

Another ingredient to avoid while on the Candida diet is gluten. There is more and more evidence showing that gluten has a role in increasing gut inflammation, even in those who are not Celiac. If you want to improve your gut health (regardless of whether you’re suffering from Candida or not), removing both gluten and added sugars from your diet is a great first step.

Pseudo-grains like buckwheat and quinoa are a very useful addition to your diet. They contain no gluten, are naturally low in carbohydrates, and have a much better micronutrient profile than many other grains. You can use them in a variety of recipes, and you’ll see them featured in many of the Candida recipes on this site. Buckwheat itself is technically a fruit seed, not a grain.

These filling muffins are made from energizing buckwheat groats and a tasty combination of nuts and seeds. They contain no added sugar at all. The tasty mix of healthy fats and protein will give you an energy-filled start to your day. Enjoy!

Pour liquid ingredients into bowl with dry ingredients, stir to combine. Scoop about ⅓ cup muffin mixture into each cup of the prepared muffin tin. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch. Cool muffins in tin for about 10 minutes.

Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.

Following the Candida diet means avoiding gluten, added sugars, and anything that can promote gut inflammation. Confused? It’s actually pretty easy once you get used to it, and the health benefits are more than worth it. My Ultimate Candida Diet program contains more than 100 delicious recipes that are completely free of gluten, added sugars, and anything that might make Candida worse.

Doing a Candida cleanse and temporarily including buckwheat. These aren’t bad for what they are. Nice texture and very moist. The stevia leaves behind a slightly bitter taste. Overall good, just not my flavor preference.

Hi, I eagerly want to try this, but ran into a question when I was at the store to buy ingredients. I shop at a local organic co-op and could only find “kasha”, which is roasted buckwheat groats. I have been making a breakfast porridge with that, but since you call for soaking the buckwheat overnight, I am assuming you are calling for the uncooked groats? The kind that are greenish in color as apposed to brown? I’m not sure where to find that if my co-op doesn’t carry it anymore (I swear they did at one point). Maybe Whole Foods?

Hi Paulina! I practice a vegan lifestyle so eggs are out for me too. I’m about to make these with extra “Flax eggs” The substitute is 1 TBS of flax to 3 TBS’s of water equals 1 egg. I will be eliminating the vanilla too. I can’t see to find a vanilla that doesn’t other stuff in it. You can do the same with Chia seeds (I haven’t tried this yet) I will let you know how they turn out! When I get to stage 5 I plan on trying chickpea water from the can. I read that it’s the best in baking substitute. Hope this helps.

I ended up using 4TBS of chia and soaked in 6TBS of water as well as an extra 2TBS of flax soaked in 3 TBS of water. I let these soak while I got the other ingredients together I also bake for an extra 1 min… I’m not sure if that’s because there was no egg or that I only have a toaster oven and not a full sized one. I hope this was all helpful and you enjoy your egg free muffins!

Just made these, with a slightly altered recipe to accommodate what I had in my cupboard. Instead of flax, pumpkin seeds and stevia, I used chopped pecans, two tbsp of coconut flour and three tbsp of birch xylitol. Also added 1/2 cup coconut yogurt. What I did was blend the liquids with half the dry mix in my blender, and then combine the two, for a smoother texture but still getting some crunch. Delicious!

I am eating a piping hot muffin right now – they smelled so good and I was starving so I couldn’t wait – and it is hitting the spot. Nice texture, good crunch, slight sweetness. Very satisfying!

My initial mixture was very liquidy. I let it sit for a while for the ground flax to thicken it a bit but it was still very, very loose. I added 2 TBS of coconut flour and let it sit again and found the batter much more manageable. I followed the recipe exactly except that I used powdered xylitol instead of stevia because I find stevia in baked goods to have an unpleasant aftertaste. Could that have been the reason for the consistency issue? Or is the batter supposed to be very thin?

I had this issue, too. I soaked my buckwheat for a full 24 hours (accidentally – I started in the AM, planning to make them in the PM… but I forgot/ got tired and had them soaking overnight too) I thought maybe they soaked up too much liquid and then couldn’t absorb more cooking liquid? I added some buckwheat flour to thicken it up, but it still took 40 minutes and they aren’t quite done. I also only had stevia cut with other things, so I’m not sure if that contributed. GF cooking is always hit or miss for me.. and its usually a miss!

Thanks Julie for the Whole Foods bulk bins advice, I looked everywhere before I read that, then found groats there! I too used Xylitol but my mixture wasn’t very liquidy. I soaked my groats for 6 hours, not sure if that’s what makes the difference. My almond milk was just some random amount of almonds tossed into a Vitamix with water so perhaps that accounts for the difference.

I thought the flavor of these was a bit boring but the texture was very satisfying. I’ll probably make them again with coconut milk instead of almond milk, and with the addition of grated zucchini to take them in the direction of zucchini bread, plus I’ll add nutmeg and a bit of clove powder.

I find alcohol free vanilla at whole foods and sprouts market. I have been reading. I am food sensitive to eggs and almonds(I”m mostly vegan, but I do eat salmon), so I would also want to use the flaxeggs and coconut milk instead of almond milk. In other recipes, I also do better somehow with buckwheat then quinoa so I would be more interested in substituting that most of the time. Not sure why this is when buckwheat seems to have a HUGE carb content, and that is usually my problem.

Hi there! currently on the candida diet & made these delicious muffins! My partner & I are very happy to have found your page, we were however wondering about how to store them. We don’t want them to get hard if we put them in the fridge. We were wondering if they will in fact get hard or will they be okay & if we did end up leaving them in Tupperware out of the fridge will they mold quickly because of the moistness of the muffins since they are super moist.

I found the mixture too liquid-y, so I added a 1/3 cup of psillium seed husk. Helped a lot. I’m about to take them out of the oven and I’m *so* excited. I’ve been on this diet for two weeks and really need to start mixing it up so I don’t get bored and quit. These recipes really help a lot.

I’m on the McCombs Candida diet and most of your ingredients are not allowed — sugar alternatives (stevia), alternatives to dairy (coconut milk), nuts and seeds. Is the plan you’re advocating actually successful in killing the fungus?

Hi, Pam, I’m just curious about why you’re on here if you’re doing McComb’s – in other words, is it not working, or have you not been on it long enough, or maybe you just get as much information as you can (which I tend to do)? The reason I ask is because I’m avoiding all sweeteners as well, and just leave them out of recipes, but haven’t heard anyone avoiding nut milks, nuts, and seeds yet (however peanuts are avoided).

I’ve been making this for my daily breakfast and have really gotten the recipe down. Instead of stevia I’m including frozen blueberries (not sure if these are on the “ok” list), sometimes adding in unsweetened cocoa powder or mesquite flour. I find I need to cook them for much longer than the suggested time, but now I can eye them for best degree of cooked. I spread some Myoko’s coconut butter on for something extra–loving these muffins, thanks!

Useful Info

Newsletter

Sign up to Unlock your FREE Guide To Improving Your Digestion!

These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease. Information is presented for educational purposes only and is not intended to replace the advice of your healthcare professional. Consult your doctor or health professional before starting a treatment or making any changes to your diet. Also note that this page may contain affiliate links.